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  1. Okay, I know this is normaly done in a broiler.... However I was wondering if anyone has any tips to getting the bacon crisp using a flattop grill. I have been just rolling them around for a minute or two but that seems like the least efficient way possible. Would it be possible to parcook the bacon just short of crisp or something along those lines? Any suggestions would be welcomed.
  2. Skillet Cornbread with Bacon Serves 12 as Side. Here's a link to the Corn Bread, Baked in a skillet thread. Ingredient Notes: 1) Instead of buttermilk you can use 1-1/4 cup milk + 1/4 cup plain Yogurt or Sour Cream) – I like to use sour cream and skim milk. 2) About the Sugar: use 1-3 Tbs, depending on how sweet, or not, you like your cornbread. 3) Optional ingredients: corn kernels, shredded cheese, chopped sautéed hot peppers, chopped cilantro 2 Slices Bacon 1 c Yellow Stone-ground Cornmeal 1 c All-Purpose Flour 3/4 tsp Baking Soda 2 tsp Baking Powder 1-1/2 tsp Salt 3/4 tsp Freshly Ground Black Pepper 2 T Sugar 1 Egg, lightly beaten 1-1/2 c Buttermilk (see note above for substitutions) Heat the oven to 350°F. Place cast iron skillet over low heat and slowly cook the bacon. Occasionally stir and slice the bacon (I use 2 knives) until the bacon is crisp and the fat has rendered, then place pan in the oven (leave the crumbled bacon & grease in the pan). While bacon is cooking, sift together the cornmeal, flour, baking soda, baking powder, salt, sugar and pepper. In a second bowl, combine the egg and milk. When the bacon is done and the skillet is in the oven, add the wet ingredients to the dry ingredients along with any optional additions (see notes), and stir to mix fairly well. Quickly open the oven and pour the batter into the skillet and bake until a toothpick inserted in the center of the bread comes out clean, about 20 minutes. Turn the cornbread out on a rack so it doesn't get soggy as it cools. Picture Credit and Bacon Notes: Thanks to eGullet member claire797 for the great picture. She pointed out that leaving the bacon in the skillet creates a "bacony crust." If you want the bacon mixed through the bread then remove & drain the bacon (leaving the grease in the skillet), crumble and mix into the batter before pouring it into the pan. Also, please note that the size of your skillet will affect how long the cornbread takes to bake. The pictured skillet is 8" in diameter and took 25 minutes to bake. I cook mine in a larger skillet, the bread is only about 1 1/2" in the center when done and takes about 18-20 mintues to bake. Keywords: Side, Intermediate, Snack, Dinner, Lunch, Pork, Bread, American, Barbeque ( RG163 )
  3. Chicken and Andouille Gumbo Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred. See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products. Roux 1 c oil (typically use half bacon drippings and half peanut oil) 1-1/2 c flour Vegetable Seasonings (Don't chop them too small; large dice is fine.) 2 large yellow onions, chopped 1 bell pepper, chopped (green bell peppers are traditionally used) 4 ribs celery, chopped garlic, if desired Other Ingredients 3 qt of rich chicken stock ??? (just add until it's your desired consistency) 2 bay leaves a few tablespoons kosher salt red and lots of freshly ground black pepper to taste dried thyme to taste garlic powder and onion powder, or whatever other seasonings you want to add hot sauce Worcestershire sauce meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides 1/2 c of tasso, julienned, if desired 1 bunch parsley leaves, chopped 1 bunch green onion tops, chopped file' rice Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny. Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.) After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat. Serve with French bread or garlic bread. The traditional drink is beer. ---------------------- P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving. P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that. Keywords: Soup, Main Dish ( RG1198 )
  4. Butternut Squash with Corn, Spinach, Bacon, Onions, and Basil Serves 8 as Side. Thanks to MatthewB for turning me on to this simple recipe, which originally appeared in the November 1998 Bon Appétit. I'm sure that it's a given on eGullet, but I'd still like to emphasize that the fresher the ingredients, the better. (The original recipe specified packaged spinach and frozen corn.) Proportions can be adjusted at will. I made this for the 2003 Heartland Gathering in Grand Rapids using thick-cut farm bacon, with the other ingredients coming straight from the GR Farmer's Market. Outstanding! ½ lb bacon 1 large onion (about 2 cups chopped) 1 large butternut squash 9-10 oz spinach leaves 4-6 ears corn or 1 lb frozen kernels ½ cup or more chopped fresh basil salt and pepper Prep: Chop bacon crosswise, ~1/3-1/2" wide. Chop onion into fine dice. Peel squash (and seed, if using round segment) and cut into ~1/3" dice. Wash and coarsely chop spinach, if needed; baby spinach can be left whole. If using fresh corn, remove husk and silk and cut kernels from cob. Wait to chop the basil until it's time to add it. Cook: In a large pot or sauté pan over medium heat, cook the bacon until it is just getting crisp. Add the onion and squash and sauté until the squash is just tender (10-12 min.). Add the corn. If using frozen corn or older fresh corn, cook for a few minutes before adding the spinach; if using very fresh corn, add the spinach at the same time. Cook until the spinach wilts. Chop, then stir in the basil. Add salt (careful!) and pepper to taste. Keywords: Side, Easy, Vegetables, American ( RG737 )
  5. Pasta con Broccoli Rabe, Pancetta e Pignolia Serves 6 as Main Dish. This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04: Ingredients 2 bunches Broccoli Rabe 1/2 head of garlic, peeled and chopped 1/4 c. olive oil, plus more as needed 1 tsp. crushed red chile 1/4 c. pine nuts 1/4 lb. pancetta Aged Asiago cheese 1. Make or procure some flat, wide-ish pasta, whatever you like. 2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn. 3. Crisp pancetta and set aside to cool, then crumble. 4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems. 5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown. 6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time. 7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly. 8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired. Yum! Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables ( RG864 )
  6. Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )
  7. Bacon Cookies Serves 30 as Amuse. Savory bacon cookies that go well with stews, soups, or to make your dog very happy! 4 slices chopped bacon 2 c AP flour 1 pinch salt 1 pinch black pepper 1/2 c chilled butter 1 egg, lightly beaten 3 T heavy cream 1 egg yolk, beaten Saute the bacon bits until not quite crispy. Drain and cool. Mix flour, salt and pepper and cut in the butter. Mix in the egg and cream, just to combine. Add the bacon and form the dough into a log about 1 1/2" diameter. Wrap in plastic wrap and chill til firm. Preheat oven to 350'. Slice cookies and brush tops with yolk. Bake until brown (about 15 minutes) and cool on a rack. ( RG1718 )
  8. Tomato, Eggplant and Italian Sausage Soup Serves 6 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. This is a nice garden soup anytime, great for end of the season harvest. It can be prepared in a crock pot or soup kettle. You can choose to make it a vegeterian meal by using the soy Italian sausage, and vegetable broth or stock. 3 links Italian Sausage (soy or meat) 1 T olive oil 1 large sweet yellow onion, coarsely chopped 4 cloves garlic, minced 3 sweet banana peppers, sliced in rings OR 1 red bell pepper julienne 3 c Ichiban eggplant, halved, sliced 1/4 inch 8 oz sliced mushrooms 2 bay leaves 2 c vegetable OR chicken stock 8 medium tomatoes OR 2 lbs canned, diced 2 T each fresh oregano and basil OR 2 tsp dried 1/4 tsp each salt and crushed red pepper or to taste 4 oz red wine 2 c or more water 1/2 c cooked pasta per serving; pick a nice shape Slice peppers and eggplant with pizza cutter, set aside. Slice onion with pizza cutter then lay out slices and roll cutter through again, across the layers, to dice. Set aside. Heat skillet over medium heat for a few minutes; spray with olive oil cooking spray. Brown the sausages in whole links until nicely deep golden. Remove sausages, add minced garlic, sliced peppers, and chopped onion, with more non-stick olive oil spray, or 1 T of olive oil. Stir to coat, then slice sausage. Using pizza cutter again, slice sausages in 1/4 inch rounds, return to skillet with onion mixture, add sliced eggplant and mushrooms. Stir and cook until onions and eggplant are slightly tender, about five minutes. Place all in your soup pot on medium heat. Add 2 cups chicken broth or vegetable broth and 2 cups water. Add tomatoes and 2 bay leaves. Cook just to a beginning boil, lower heat, add oregano and basil. Simmer, covered, for 30 minutes. Soup can simmer on low for hours, and is a good choice for your crock pot; may need to replace 1 cup or so water. Add crushed red pepper and salt, adjust to your taste. Now add 6-8 ounces red wine. Let soup simmer on low heat, covered, for another 30 minutes or so. Shortly before you want to serve cook some interesting pasta, al dente; pick a shape, the pennes, rotinis, and small "horns" do well with this soup. 1/2 serving pasta per person (1/2 cup, cooked). Ladle the soup generously over pasta in the bowl. (The pasta is prettier, and will not lose its shape and if you keep it separate until serving soup.) Serve with fresh grated parmesan and or romano cheese, and garlic toast. A side salad is always nice. Keywords: Main Dish, Vegetables, Soup, Pasta, Dinner, Healthy Choices, Intermediate, Lunch, eGCI ( RG775 )
  9. I really enjoyed this salad at Pastis but they recently took it off the menu (and won't fill a special request for it). I was wondering if anyone has had a good version elsewhere. I recently tried Brasserie's version...it was BAD. Dressing seemed to be all vinegar and I don't even think they put an egg on the salad (or anywhere else on the plate).
  10. Is this french sausage available in US? Or can be substituted by some other sausage?
  11. I have made a few trips to Lancaster, Pa and done the Amish country tourist thing. Among the memorable experiences was a Saturday morning visit to the Central Market in the center of Lancaster. Several vendors there sell cold cut type meats, but what pleased me most were some smoky sausage-type links, tasting a little like pepperoni, but a little softer and much smokier. These links are about 3/4 inch in diameter, and about 4 inches long. They are tied together. They are ready to eat, no cooking. I often dream about these little tasty links, but I live in NJ, and Lancaster is a long ride. Can anyone better identify these links for me, and is there a place maybe in Philly, or anybody in the Amish country that will mail order? (I did not see them at the Reading Market). Thanks very much.
  12. My fiancé doesn't eat pork (or cow or any other mammal ) so I'm wanting to make a sausage she can eat with her French toast in the morning. How can I turn a pack of ground turkey from the store and a few yet unnamed spices in to great patties? I like sweet sausages so a little maple syrup in the mix would be ok. Also, are the any other tips for altering ground pork or beef recipes into turkey ones? Meatloaf is next. edit: GAH! You can't fix misspellings in titles can you?
  13. The middle child has been yammering all summer for "brisket like we used to get in Texas." I don't have a smoker, but I've got a reasonably-sized (~ 22" x 36") grill. I'm pretty accomplished at ribs and chicken and the usual stuff, but I've never done a big hunk of meat on the grill, and I've never cooked fresh brisket in any form. Make my little girl happy and pass along some tips--I know there's some heavy smokers out there.
  14. I noticed an Irish butcher in Adare had interesting subcategories of bacon available for sale the other day. I haven never seen these breakouts. Would anyone be able to provide a thumb nail description of the differences? Collar of bacon Breast of bacon Shoulder of bacon The market was open from 9 am to noon, and 230 to 6 pm, so I didn't have the opportunity to actually enter it and examine the wares. Looked like a wide range of black, red, and other sausages were available, too.
  15. Stone

    Second -- Bacon

    "Smushy crisp" -- a description from someone else's post. And a perfect description at that. That's just how I like it. Not too crisp, or it dries out my mouth. Not too rare or, well, it's just gross. How do you like your bacon? (Other than plentiful.)
  16. I am planning a trip to new york in the near future and was wondering your thoughts on who has some of the better house made charcuterie in the city.
  17. I'm a bird hunter, primarily pheasants which are known to have tough legs with a lots of tendons. So much so, most hunters just take the breast meat. A few years back I tried to confit some of the leg/thigh pieces, I used a couple of the D'Artagnan containers of duck fat mixed in with rendered pork fat. I was pleased with the results. The meat was nutty and falling off the bone, a bit bland and gray, but made some nice dinners and rilletes Two years ago I saved about 20 leg/thigh joints and bought my duck fat from Hudson Valley Fois Gras. I live within a couple hundred miles so I was able to get a 7.5lb. tub, about 1 gal., of rendered duck fat UPS'd to me overnight for about $35.00. The confit turned out better, perhaps a little salty and one dimensional. I used the method from Polcyn & Ruhlman's "Charcuterie". I kept it covered in the fat for about 5 month in the back of the fridge after drawing off the clear juices from the bottom. We ate it gradually, sometimes by itself, a few pieces in cassoulet, some rillets. After it was all eaten I strained the fat back into the tub and put it in the deep freeze. Last week it was time to confit last years kill, approximately 12 lbs of pheasant legs/ thighs, close to 35 pieces. This time I used a little more spice, lots of garlic and bay leaf. I also added almost 2 tsps. of pink salt which "Charcuterie" recommended if planning to keep the confit longer than a month. I let it cure a full 48 hours then rinsed, patted dry and packed into a stainless container. I melted last years fat which already had some flavor in it and was just enough to cover the legs. I placed it in an electric oven set on warm, after two hours the temperature of the fat was taken with a laser type thermometer, it was right at 169˚K, perfect temperature for cooking. Last year I used a different oven that would only go down to 185˚F and the meat separated from the knuckles and crawled up the bone. After 8 hours of "poaching" at 169 I pulled a piece and it was perfect, just the right amount of salty spicy, nutty goodness. We had four pieces for dinner that night over an arugula salad with some crusty bread. Absolutely delicious, the thighs are meaty and it pulls right off the bone like good BBQ. The legs still have those tendons but all the meat just strips out fro between them. I removed the pink liquid from the bottom, packed the legs back into the SS container and covered all with melted fat, it is now aging in the back of my fridge, should be perfect for the holidays. The little bit of pink salt did wonders for this batch. Last year, although tasty, the legs were an unappealing gray color. This year the meat stayed pink and much firmer, also due to the longer cure. I have reduced the pink liquid, and clarified it. In "Charcuterie" Ruhlman & Polcyn say it ca be used in a vinaigrette. I tried that last year but wasn't impressed, any other recommendations for it's use? I can't recommend Hudson Valley Fois Gras highly enough, quality products at a reasonable cost, and the fat was much more flavorful than the smaller containers. I needed some extra fat to cover my confit, I called and my tub was there the next day.
  18. I have a chance to buy a 30-lb box of Niman Ranch Applewood Bacon Ends and Pieces at on $1.99/lb. This is originally destined for a professional kitchen. What can I reasonably expect to get? Do I surmise that these are the trimmings off of bacon slabs that get packaged up as bacon strips and therefore are grisly and mostly fat? Don't want to get something that can only be used in limited circumstances. Bacon is chancy as it is sometimes when the ends are grisly and you can't chew them. On the other hand Niman Ranch is supposed to be a top brand. Any feedback is appreciated! doc
  19. I have several batchs of fermented sausages going. Everything seemed fine, all covered with pennicilin mold, losing weight on schedule. Over the last few days I have noticed a strong odor of ammonia when I open my curing cabinet. What's up with that?
  20. I had a friend who was living down in Natchez, MS bring back 20 lbs of Garlic Sausage from Passbach meats. It's a smoked beef sausage made with beef and offal meats (heart, tongue, head meat, glands...etc) It has a stronger offal type flavor and the couple links I have cooked have a more mealy texture. I am supposed to make red beans and rice with it. I have a good recipe for red beans and rice, but I can find no recipes using this type of sausage. I am either afraid of it being too overpowering, or turning to mush. Is anyone familiar with this type of sausage that could offer a couple tips in using it.
  21. Stayiing at the apartment of friends in the Upper West Side of Manhattan last week, I was curious to try the new salumeria in the area owned and run by Cesare Casella, Salumeria Rosi. having heard a rumor that the shop/restaurant had opened I arranged to meet my brother and sister there for lunch. While the Marketplace of the salumeria would be open later in the afternoon and they were planning on serving their opening dinner that night, unfortunately they were not yet open for lunch. Instead we wound up at the not too far and still quite new Shake Shack UWS. Suffice to say that we enjoyed each others company, but this post is not about Shake Shack. After our lunch, I headed downtown for some business and returned to the UWS later in the afternoon. 2Since the marketplace was supposed to be open, I decided to return and check it out. Still a bit late from the time we were told earlier, but clearly closer to fruition, the marketplace was just about to open, but only in a soft sense. They were not quite yet doing business, but Casella and his staff were there with samples of their wares for prospective customers to try. Though small and with a low-key storefront located to the also low-key, small storefront of the new Jacques Torres chocolate shop, the shop/restaurant was very nicely appointed with the salumeria counter at the entrance and some tables to the side and the rear. With prosciutti hanging from the ceiling in front of the wall behind the counter, the offerings looked fresh and delicious. Freshly imported mozzarelle di bufala and burate along with other Italian cheeses lined part of the glass enclosed refrigerated cabinet.A variety of salumi were to the left of the cheeses as one peered into the glass, while a number of prepared products along with olives and other items lay to the right of the cheeses from the onlooker's perspective. The presentations were colorful and beautiful in the glass cases. Cesare Casella himself cut some Prosciutto di Parma by hand for me to taste, while the countermen sliced some more of that as well as prosciutto cotto, Mortadella and Prosciutto di San Daniele to sample. The samples were delicious, my preference in this case being for the Prosciuuto di Parma over the San Daniele. The Parma was, in this instance, more complex and with deeper flavor. Another time, I would love to return to try the many other items available. This should be a fine addition to that neighborhood. For more photos, please see my photo album on my new blog, aka "Docsconz - the Blog."
  22. I thought this would catch the interest of some of you after reading the interesting debate on the best way to cook a steak. Tim Hayward wrote a piece on the best way to cook a sausgage on his Guardian blog: http://www.guardian.co.uk/lifeandstyle/wor.../nov/11/sausage Comments?
  23. A neighbour asked me to show him how to make duck confit. We are going at it this weekend. As a starting point, I bought two Mennonite-raised (so they should be pretty natural and pretty tasty) ducks. They are currently frozen so I don't yet have a good idea of their proportions (except their weight, 4 and 4.5 lbs.) We are planning to confit of the 4 legs this weekend (and maybe the wings too? depends on their size I guess.) Question is this. These natural ducks were pretty expensive ($6 a lb?) and so I am loath to waste anything. In my experience (in France), the breasts are saved, boned, for magret that measure about 6"x3"x1". Here though I've found that duck breasts are pathetic little things unsuitable for much. (Maybe French magret ducks are specially raised?) If these breasts seem substantial enough, we'll go the magret route. But it they are skimpy, what suggestions does anyone have for making the most of two legless, wingless, breast-still-on duck carcasses? roast? other? thanks Peter
  24. (NB: This comprehensive index was prepared by Chris Hennes.) CharcuterieThe Craft of Salting, Smoking, and Curing Michael Ruhlman and Brian Polcyn Published by W. W. Norton (November 21, 2005) Forward by Thomas Keller The original "Cooking (or curing) from Charcuterie" topic is one of the all-time most popular topics on the eGullet forums, and the depth and breadth of information in it is truly astonishing. What follows is a list of commonly asked questions with links to the post (or posts) that best answer the inquiry. In addition we are providing a table of contents below with links to some of the most thorough results posts for each recipe. The original topic has been closed, and as discussion continues on this new topic, we ask that posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. As this book seems to have sparked (or at least fanned the flames!) of a tremendous amount of interest in charcuterie, most individual charcuterie items have other topics devoted to them: you can use the eGullet forums search engine top help you find the best place for your post. Thanks, and happy curing! Other Charcuterie-related Topics to Consult Making Bacon Making Sausage Making Guanciale Smoking Brisket Making Pastrami Smoking Turkey Making pork butt (a.k.a. "Behold my Butt!") Smoking Misc. Meats Meat Grinders Meat Slicers Sausage Stuffers Smokers Cellars and Chambers for Curing and Aging Food safety Topic Index Frequently Asked Questions Salt Curing FAQs How long do I cure a Salmon filet? Can I salt cure whitefish other than Cod? How do I use wine in a cure? Can I add booze to my cures? How much salt should I use for a five pound pork belly? How much liquid should my belly give off when curing? Can I make bacon with skin-off pork bellies? I ran out of time to smoke my bacon: can it wait a few more days? My belly is soft, what do I do? What size bags should I use for curing bacon? What's the deal with "nitrite free" bacon? How long can I store cured bacon before I have to smoke it? General Sausage FAQs When is it most critical to keep the meat cold? When can I be more relaxed? My forcemeat seems "gritty" -- what's that all about? What does a broken sausage look like? Can I mix stuff together today and grind it up tomorrow? Is it really critical to cook sausages to only 150 degrees F? Why do I get "cracks" between the meat inside my stuffed sausages? What are the white "spider" lines on the surface of my natural casings? See also this. When I stuff casings they puff up with air: how do I prevent this? Should I twist the links as I stuff, or wait until the end? How do I use sheep casings without tearing them? How do I get collagen casings to form links? What holds the sausage in the casing once they've been cut apart? How full should I stuff the casings? How should I store my finished sausages? Can I use rendered/cooked fat instead of fatback? Can I use frozen, salt-added blood for my boudin noir? What makes a good hot dog? Do I have to use fresh pork for the sausages, or can it be frozen? Do I have to poach Boudin Noir before freezing it? Should I use phosphates in my sausages to help with emulsion? Do I have to use shoulder in my sausages? Dry-Curing FAQs Can I dry-cure in a regular refrigerator, next to last week's chicken salad? Are there any dry-cured products I can make in a regular refrigerator? Can I cure my pancetta with the skin still on? What do I do if the outside of my sausage is hard but the inside is soft? Why is my jowl turning green? How do I measure the pH of cased sausages that are dry curing? What controls the level of acidity in dry-cured sausages? See also this. Why do the recipes call for so much Bactoferm? Can I leave out the Bactoferm? How should I store my Bactoferm? How long will Bactoferm keep in a household freezer? See also this. What is the difference between the various Bactoferms (LHP, F-RM and M-EK)? My fermented sausages taste funny: do I have to use a starter culture? What role do sugars play in dry-curing sausages? What size casings should I use for Coppa? What is the secret to Armandino Batali's guanciale? My dry cured salame never firmed up and looks weird, what's going on? My house is cold, where can I incubate my salame? I added M-EK-4 to the outside of my salame, and now I've got hairy white mold: what do I do? Can I use cheap supermarket pork for dry-curing whole muscles? Do I really have to let stuff dry for months on end? My ham still seems raw inside, what did I do wrong? Equipment FAQs Should I use a PID controller in my homebrew curing/smoking chamber? What is the best way to use the KitchenAid stuffing attachment? What do kids think about the KitchenAid stuffer? What do I do with the little plastic thingy that came with the KitchenAid stuffing attachment? Five pounds of sausage doesn't fit in my stand mixer bowl, what do I do? Do I really need one of those expensive hygrometers for dry curing? How can I humidify my curing chamber using a humidifier? How do I use a salt-water solution to control humidity in my curing chamber? See also this. Should I lube up my sausage stuffer? Can I use a FoodSaver to cure my bacon? Do I need a fan in my curing chamber? Mold FAQs Is there any way to save my sausage with the fuzzy green mold? I just panicked and wipe off some of the good white mold: did I hurt anything? What does the good mold look like? See also this. Can I use a cheese rind mold to inoculate the outside of my dry-cured sausages? What does the bad mold look like? Smoking FAQs Isn't bacon supposed to be cold smoked? What temperature does smoke absorption stop at? What kind of wood should I use to smoke? Can I hot- and cold-smoke at the same time with my homebrew smoking rig? Misc. FAQs Is it really worth doing this at home? Don't I need an advanced degree or something? What is a good online source for sodium nitrite/nitrate/pink salt? Where can I get cheap pork back fat? How do I "harvest" the coppa from the shoulder? What do I do with a broken terrine? What's a good way to weigh down my pâté? Is "pork back fat" the same thing as "fatback"? How long can I freeze fatback? How long does fatback keep in the refrigerator? What do the jowl glands look like? Can I use wild hogs to do this stuff? What temperature do I need to reach to destroy butulism-related organisms/toxins? When do I need to use Nitrites and/or Nitrates? What are the nitrite concentrations in D.Q. Curing Salt #1 and #2? What is the UK equivalent to "Pink Salt"? How long does duck fat keep? Can I make any of this stuff Kosher? Miscellaneous Information Other useful books Homebrew curing box Tips for using the KitchenAid grinder Improvised hot-plate smoker Ideal curing chamber suggestions Humidity explanation Improvised cold-smoker setup Grinder analysis Curing a country-style ham Improvised cold smoker Prescribed treatment of pork and products containing pork to destroy trichinae. Brine Calculations Table of Contents (with links to a few detailed posts) NOTE ABOUT POST SELECTION: The most appropriate post from the original topic was chosen to represent each recipe. Criteria for selection: 1) Includes photos, 2) is a recipe from Charcuterie with only minor modifications, and 3) is well-documented. Nominations for recipe analysis posts (from either the original topic or the new one) should be PM'ed to Chris Hennes or any other Kitchen Forum host. 1. Introduction 2. Recipes for Salt-Cured Food Fresh bacon (p. 41) Pancetta (finished product) (p. 44) Guanciale (p. 47) Salt Pork (p. 48) Salt Cod (p. 49) Fennel-cured salmon (finished product) (p. 50) Duck prosciutto (p. 54) Beef jerky (p. 55) Lemon Confit (p. 56) Herb-brined roasted chicken (p. 63) Garlic-sage-brined pork chops (p. 65) Corned beef (p. 67) The Natural Pickle (p. 69) Traditional dill pickles (p. 71) Home-cured sauerkraut (p. 72) 3. Recipes for Smoked Food Herb-brined smoked turkey breast (p.80) Whiskey-glazed smoked chicken (p. 81) Hot-smoked duck ham (p. 82) Maple-cured smoked bacon (p. 83) Smoked ham hocks (p. 85) Tasso ham (p. 86) Canadian bacon (p. 88) Spicy-smoke-roasted port loin (p. 89) Pastrami (p. 91) Carolina-style smoked barbeque (p. 92) American-style brown-sugar-glazed holiday ham (p. 93) Smoked jalapeños (p. 94) Spicy smoked almonds (p. 95) Smoked salmon (p. 96) Smoked scallops (p. 97) 4. Sausages Garlic sausage (p. 117) Kielbasa with marjoram (p. 118) Breakfast sausage (p. 120) Bratwurst (p. 121) Italian sausage (p. 122) Chicken sausage with basil and tomatoes (p. 124) Duck, sage and roasted garlic sausage (p. 125) Mexican chorizo (p. 127) Merguez (p. 129) Spicy roasted poblano sausage (p. 131) Turkey Sausage with Dried Tart Cherries (p. 132) Weiswurst (p. 140) Mortadella (p. 142) Boudin Blanc (p. 143) Boudin Noir (finished product) (p. 145) Shrimp, lobster and leek sausage (p. 147) Foie Gras and sweetbread sausage (p. 149) Braised sweetbreads (p. 150) Knackwurst (p. 153) Jagerwurst (p. 155) Smoked Andouille (p. 156) Venison Sausage (p. 157) Summer Sausage (p. 159) Thuringer (p. 160) Smoked chicken and roasted garlic sausage (p. 162) Kielbasa (p. 163) Hot dogs (p. 164) Hungarian paprika sausage (p. 166) Cold-smoked andouille (finished product) (p. 167) Cold-smoked chorizo (finished product) (p. 169) 5. Recipes for Dry-Cured Food Tuscan salami (p. 183) Peperone (finished product) (p. 185) Sopressata (finished product) (p. 186) Coppa (p. 188) Spanish chorizo (p. 190) Hungarian salami (p. 191) Sucisson Sec (p. 193) Landjager (p. 194) Salted air-dried ham (p. 197) Blackstrap Molasses Country Ham (p. 198) Bresaola (finished product) (p. 200) Lardo and Cured pork belly (p. 201) 6. Pâtés and Terrines Pâté de Campagne (p. 213) Pâté Gradmère (p. 214) English Pork Pie (p. 217) Pork Terrine with Pork Tenderloin Inlay (p. 219) 1 Venison Terrine with Dried Cherries (p. 221) Chicken Galantine (p. 223) Roasted Duck Roulade ( finished product) (p. 229) Pork Pâté en Croûte (p. 231) Veal Terrine Gratin (p. 237) Shrimp and Salmon Terrine with Spinach and Mushrooms (p. 239) Maryland Crab, Scallop, and Saffron Terrine (p. 241) Salmon Pâté in Basil Cornmeal Crust (p. 242) Grilled Vegetable Terrine with Goat Cheese (p. 247) Avocado and Artichoke Terrine with Poached Chicken (p. 250) Headcheese (p. 253) 7. The Confit Technique Duck confit with clove (p. 259) Duck confit with star anise and ginger (p. 261) Goose confit (p. 261) Pork confit (p. 263) Pork belly confit (p. 264) Classic pork rillettes (p. 267) Smoked trout rillettes (p. 269) Mediteranean olive and vegetable rillettes (p. 270) Rillettes from confit (p. 272) Onion confit (p. 273) Tomato confit (p. 274) 8. Recipes to Accompany Charcuterie Basic Mayonnaise (p. 277) Aïoli (p. 278) Rémoulade (p. 279) Sauce Gribiche (p. 280) Cucumber Dill Relish (p. 281) Smoked Tomato and Corn Salsa (p. 282) Tart Cherry Mustard (p. 283) Green Chile Mustard (p. 284) Caraway-Beer Mustard (p. 284) Basic Vinaigrette (p. 285) Russian Dressing (p. 287) Chipotle Barbeque Sauce (p. 287) Carolina-Style Barbecue Sauce (p. 288) Cumberland Sauce (p. 289) Orange-Ginger Sauce (p. 290) Horseradish Cream Sauce (p. 290) Basil Cream Sauce (p. 291) Spicy Tomato Chutney (p. 292) Corn Relish (p. 293) Green Tomato Relish (p. 294) Onion-Raisin Chutney (p. 295) Bourbon Glaze (p. 295) Marinated Olives (p. 296) German Potato Salad (p. 297) Sweet Pickle Chips (p. 298)
  25. I'm looking for guanciale, preferably in the Sonoma County area but am willing to travel a bit or order online if necessary. Any ideas?
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